Serves: 4 (serving size: about 5 shrimp and 1 cup rice mixture)
Ingredients
2 (8.8 oz) pkg precooked jasmine rice
3 Tbsp extra-virgin olive oil
2 cups fresh pineapple chunks
1 red bell pepper, cut into 1-inch pieces
1¼ lbs raw large shrimp, peeled and deveined
3 Tbsp low-sodium soy sauce
2 Tbsp light brown sugar
1½ Tbsp unseasoned rice vinegar
½ tsp black pepper
½ cup loosely packed fresh cilantro leaves
Instructions
Preheat oven to 450 degrees F. Place a rimmed baking sheet in oven (do not remove pan while oven preheats).
Place rice and oil in a bowl. Using your fingers, break apart rice and coat with oil. Carefully remove pan from oven; spread rice mixture in an even layer in center of pan. Bake in preheated oven for 5 minutes; stir.
Top rice with pineapple and bell pepper; bake for 5 minutes. Arrange shrimp over rice mixture; bake until shrimp are done, about 6 minutes.
Place soy sauce, sugar, and vinegar in a microwave-safe bowl. Microwave at high 45 seconds. Whisk until sugar dissolves. Drizzle over pan. Add black pepper; toss. Sprinkle with cilantro and serve.
Notes
Recipe from Cooking Light (link no longer available)